Name: Buttery mushroom and spinach pilaf
Total time: 45 min
Yield: Serves 2
Cuisine: Indian
Ingredients: 1 large onion halved and sliced; 25g butter; 250g chestnut mushrooms sliced; 1 clove garlic crushed; 1 tsp ground cumin; 3 cloves ground; 1 tsp turmeric; 1 teacup (or similarly sized container) basmati rice; vegetable stock; 100g spinach chopped; 2 eggs poached to serve

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Buttery mushroom and spinach pilaf

Buttery mushroom and spinach pilaf

Published: December 19, 2014 at 2:33 PM

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Serves 2

A little effort

Total time: 45 mins

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The best rice dish for a quick after-work meal. Satisfying yet light, this vegetarian pilaf makes good use of mushrooms, spinach and Indian spices plus Indian staple basmati rice.

Vegetarian

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Ingredients

Nutrition

1 large onion

halved and sliced
25g butter
250g chestnut mushrooms

sliced
1 clove garlic

crushed
1 tsp ground cumin
3 cloves

ground
1 tsp turmeric
1 teacup (or similarly sized container) basmati rice
vegetable stock
100g spinach

chopped
2 eggs

poached to serve

Nutrition: per serving

kcal542
fat12.7g
carbs86.9g
fibre6.7g
protein16.7g
salt0.7g

Method

step 1

Cook the onion in the butter with a good pinch of salt for about 20 minutes, until soft, dark golden brown and caramelised. Add the mushrooms to the pan and cook until softened and browned and there’s not much moisture left in the pan. Stir in the garlic and spices and cook for a minute then tip in the rice and stir well. Measure 2 cupfuls of stock using the same container you used to measure the rice, and add that to the pan. Cover with a tight-fitting lid and cook on a low simmer for about 12-15 minutes until the stock is absorbed and the rice tender.
step 2

Stir in the spinach with a splash of stock and leave for a few minutes to wilt. Divide between 2 plates and top each with a poached egg.

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